Jovanka Laličić-Petronijević

Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

Jovanka Laličić-Petronijević, Jovanka Popov‐Raljić, D. Obradović et al. · Journal of Functional Foods · 2015 · 80 citations · Full text

Probiotic, Shelf Life, Food Fermentation +9

Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

Snežana Zlatanović, Ana Kalušević, Darko Micić et al. · Foods · 2019 · 80 citations · Full text

Food Chemistry, Nutrition, Wheat Flour Substitution +10

Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

Jovanka Popov‐Raljić, Jovanka Laličić-Petronijević · Sensors · 2009 · 71 citations · Full text

Nutrition, Flavoromics, Food Analysis +20

Color Changes of UHT Milk During Storage

Jovanka Popov‐Raljić, Nada Lakić, Jovanka Laličić-Petronijević et al. · Sensors · 2008 · 63 citations · Full text

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Jovanka Popov‐Raljić, Jasna Mastilović, Jovanka Laličić-Petronijević et al. · Sensors · 2009 · 61 citations · Full text

Food Chemistry, Average Reflectance, Bread Crumb Color +12